Beat the ingredients together on low speed until a dough forms. Add 1/3 cup chopped pecans and mix until just combined.
lace a piece of plastic wrap on the counter. Transfer the dough to the plastic wrap and form it into a log shape. Fold the plastic wrap around the dough and shape again to form a roll about 7″ to 8″ long and 2″ in diameter. Place this in the fridge to chill for at least 60 minutes.
When the dough feels firm and chilled, remove it from the fridge and place it on a flat working surface. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Unwrap the cookie dough and slice it into 1/4” discs using a very sharp knife. Place the cookies on the baking sheet and bake for 12 to 14 minutes, until the cookies have started to brown. Remove them from the oven and let them cool for 10 minutes on the pan before transferring them to a rack to cool completely.